Thanksgiving Pies Ranked: 14 Holiday Pies, and Why Pumpkin Beat Apple by Just One Point

Thanksgiving pies ranked by real people help settle an old family argument, and the result is closer than anyone expects. In a national survey of 6,985 people, pumpkin pie took 24 percent of the vote, apple pie took 23 percent and sweet potato pie came in third. Wyoming even picked chocolate cream. The top three here follow those numbers, and the rest is our own ranking, based on how often each pie shows up on holiday tables, how easy it is to bake and how fast it disappears. Expect a few old church cookbook favorites near the bottom, from molasses shoofly pie to cracker mock apple pie, plus a few creamy diner classics in the middle. Start with the winner and scroll down to see where your family favorite landed..

Thanksgiving Pies Ranked No. 1: Pumpkin Pie

Pumpkin pie wins, and only just. In a national survey of 6,985 people, 24 percent chose it as their favorite, one point ahead of apple. That is why it tops our Thanksgiving pies ranked list. Bake until the edges are set and the center still wobbles a little, since it firms up as it cools. Cracks usually mean it baked too long. Top it with whipped cream, then browse our Thanksgiving pies beyond pumpkin for the rest of the dessert table..

You will need: 1 unbaked 9-inch deep-dish pie crust, 1 can (15 ounces) pumpkin puree, 3/4 cup packed brown sugar, 2 large eggs, 1 can (12 ounces) evaporated milk, 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cloves, 1/4 teaspoon nutmeg, 1/2 teaspoon salt

How to make it: 1. Heat oven to 425 degrees F. 2. Whisk pumpkin, brown sugar, eggs, evaporated milk, spices and salt until smooth. 3. Pour into the crust. 4. Bake 15 minutes, lower to 350 degrees F and bake 35 to 45 minutes until the center barely wobbles. 5. Cool 2 hours, then chill or serve with whipped cream.

No. 2 Classic Apple Pie

Classic apple pie came within a single point of first place, picked by 23 percent of people in a national survey of 6,985. A flaky double crust hides thick slices of cinnamon apples that bake into a sweet, tender filling with bubbling juices. It ranks No. 2, just one point short of the top. Chill the assembled pie for 20 minutes before baking so the crust holds its shape. Want a family recipe to start from? Try Mom’s homemade apple pie this year.

You will need: 2 pie crusts, 7 cups sliced peeled apples (mix of tart and sweet), 3/4 cup sugar, 2 tablespoons flour, 1 tablespoon lemon juice, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 2 tablespoons butter, 1 egg beaten, 1 tablespoon coarse sugar

How to make it: 1. Heat oven to 425 degrees F and fit one crust into a 9-inch pie plate. 2. Toss apples with sugar, flour, lemon juice and spices and pile into the crust. 3. Dot with butter, add the top crust, crimp and cut vents. 4. Brush with egg, sprinkle with coarse sugar and chill 20 minutes. 5. Bake 15 minutes, lower to 375 degrees F and bake 40 to 45 minutes until bubbling.

Thanksgiving Pies Ranked No. 3: Sweet Potato Pie

Sweet potato pie took third place in a national survey of 6,985 people, and Southern families will tell you it deserves even better. Roasted sweet potatoes blend with butter, brown sugar, evaporated milk and warm spices into a silky filling that is lighter and more velvety than pumpkin. Our Thanksgiving pies ranked list puts it at No. 3, right behind the survey’s top two. Roast the potatoes instead of boiling for deeper flavor. Will it sit next to sweet potato casserole on your table?

You will need: 1 unbaked 9-inch pie crust, 2 cups mashed roasted sweet potatoes, 1/2 cup butter softened, 3/4 cup packed brown sugar, 2 large eggs, 3/4 cup evaporated milk, 1 teaspoon vanilla, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon salt

How to make it: 1. Heat oven to 350 degrees F. 2. Beat sweet potatoes and butter until smooth. 3. Beat in sugar, eggs, milk, vanilla, spices and salt. 4. Pour into the crust. 5. Bake 55 to 60 minutes until the center is set, then cool completely.

No. 4 Pecan Pie

Pecan pie is the sweet, sticky Southern classic that makes even pie skeptics reach for a second sliver. On this Thanksgiving pies ranked list it lands at No. 4, just outside the top three. Bake until the center barely jiggles, then cool fully so it slices cleanly. Want a twist? Try it next to more pecan desserts for a crowd.

You will need: 1 unbaked 9-inch pie crust, 1 cup light corn syrup, 1 cup packed brown sugar, 3 large eggs, 1/3 cup melted butter, 1 teaspoon vanilla extract, 1/2 teaspoon salt, 1 1/2 cups pecan halves

How to make it: 1. Heat oven to 350 degrees F. 2. Whisk corn syrup, brown sugar, eggs, butter, vanilla and salt until smooth. 3. Spread pecans in the crust and pour the filling over. 4. Bake 55 to 65 minutes until set with a slight jiggle, tenting the edges if needed. 5. Cool at least 2 hours.

Thanksgiving Pies Ranked No. 5: Chocolate Cream Pie

Chocolate cream pie is the slice kids and grown-ups agree on. Wyoming picked chocolate cream as its favorite in a national survey, proof that it is more than a diner treat. It ranks No. 5 for pure crowd appeal. Press plastic wrap right on the filling while it chills so no skin forms. Would you serve it next to chocolate mousse desserts for the chocolate lovers?

You will need: 1 baked 9-inch pie crust, 3/4 cup sugar, 1/4 cup cornstarch, 1/4 cup cocoa powder, 1/4 teaspoon salt, 3 cups milk, 4 large egg yolks, 4 ounces bittersweet chocolate chopped, 2 tablespoons butter, 1 teaspoon vanilla, 1 1/2 cups whipped cream, chocolate shavings

How to make it: 1. Whisk sugar, cornstarch, cocoa and salt in a saucepan, then whisk in milk and yolks. 2. Cook over medium heat, whisking, until thick and bubbling for 1 minute. 3. Off heat, stir in chocolate, butter and vanilla until smooth. 4. Pour into the crust, cover the surface with plastic wrap and chill 4 hours. 5. Top with whipped cream and chocolate shavings.

No. 6 Key Lime Pie

Key lime pie is the cool, tangy surprise that shows up on more holiday tables than people expect, especially in Florida. In our Thanksgiving pies ranked list it lands at No. 6, a refreshing break from heavy spice. Bottled key lime juice works when fresh key limes are hard to find. Would it brighten a table next to bright citrus desserts?

You will need: 1 1/2 cups graham cracker crumbs, 1/3 cup sugar, 6 tablespoons melted butter, 1 can (14 ounces) sweetened condensed milk, 4 large egg yolks, 1/2 cup key lime juice, 1 teaspoon lime zest, whipped cream for topping

How to make it: 1. Heat oven to 350 degrees F. 2. Mix crumbs, sugar and butter, press into a 9-inch pie plate and bake 10 minutes. 3. Whisk condensed milk, yolks, lime juice and zest until smooth. 4. Pour into the crust and bake 15 minutes until just set. 5. Cool, chill at least 3 hours and top with whipped cream.

Thanksgiving Pies Ranked No. 7: Dutch Apple Crumb Pie

Dutch apple pie trades the top crust for a thick, buttery brown sugar crumble, and plenty of families say that makes it better. Tender cinnamon apples bake underneath until the juices bubble up through the crumbs. On this Thanksgiving pies ranked list it lands at No. 7, just behind the big classics. Mix tart and sweet apples, like Granny Smith and Honeycrisp, for the best flavor. Would it get more forks than fruit crumbles and crisps at your house?

You will need: 1 unbaked 9-inch pie crust, 6 cups sliced peeled apples, 1/2 cup sugar, 2 tablespoons flour, 1 teaspoon cinnamon, 1 tablespoon lemon juice. Crumb: 3/4 cup flour, 1/2 cup packed brown sugar, 1/2 cup cold butter, 1/2 teaspoon cinnamon

How to make it: 1. Heat oven to 375 degrees F. 2. Toss apples with sugar, flour, cinnamon and lemon juice and pile into the crust. 3. Rub crumb ingredients together until clumpy and scatter over the apples. 4. Bake on a sheet pan 50 to 60 minutes until golden and bubbling, tenting with foil if it browns fast. 5. Cool 2 hours before slicing.

No. 8 Cherry Pie

Cherry pie is a year-round favorite that earns its spot on the holiday table with that glossy red filling peeking through a golden lattice. It is No. 8 on our list because it is more of a summer pie for many families, but it still disappears fast. Add a little almond extract to make the cherry flavor pop. Would you bake it beside easy cherry desserts this year?

You will need: 2 pie crusts, 5 cups pitted tart cherries (thawed if frozen, juices included), 1 cup sugar, 1/4 cup cornstarch, 1 tablespoon lemon juice, 1/4 teaspoon almond extract, 1 tablespoon butter, 1 egg beaten for brushing

How to make it: 1. Heat oven to 400 degrees F and fit one crust into a 9-inch pie plate. 2. Toss cherries with sugar, cornstarch, lemon juice and almond extract. 3. Pour into the crust and dot with butter. 4. Top with a lattice, brush with egg and set the pie on a baking sheet. 5. Bake 50 to 60 minutes until bubbling in the center, then cool 3 hours.

Thanksgiving Pies Ranked No. 9: Cranberry Pie

Cranberry pie brings bright color and a tart, jammy bite to a table full of sweet and heavy desserts. Fresh cranberries cook down with sugar and orange zest until they burst, then bake under a lattice crust that shows off the ruby filling. It ranks No. 9 on this list because tart fruit splits a crowd. Let it cool fully so the filling slices clean. Want more ruby red ideas? Try these cranberry desserts.

You will need: 2 pie crusts, 4 cups fresh cranberries, 1 1/4 cups sugar, 3 tablespoons cornstarch, zest of 1 orange, 1/4 cup orange juice, 1/4 teaspoon cinnamon, 1 tablespoon butter, 1 egg beaten for brushing

How to make it: 1. Heat oven to 400 degrees F and fit one crust into a 9-inch pie plate. 2. Toss cranberries with sugar, cornstarch, zest, juice and cinnamon. 3. Pour into the crust and dot with butter. 4. Weave a lattice with the second crust and brush with egg. 5. Bake 45 to 50 minutes until the filling bubbles, then cool 3 hours.

No. 10 Lemon Meringue Pie

Lemon meringue pie is the bright, sunny slice that makes everyone sit up after a big meal. It ranks No. 10 because it is a holiday favorite in many families but fussier to make than most pies on the list. Spread the meringue onto the hot filling and seal it to the crust edge so it does not shrink or weep. Would you set it next to old-fashioned lemon desserts on the dessert table?

You will need: 1 baked 9-inch pie crust, 1 1/4 cups sugar, 1/3 cup cornstarch, 1/4 teaspoon salt, 1 1/2 cups water, 4 large eggs separated, 1/2 cup fresh lemon juice, 1 tablespoon lemon zest, 2 tablespoons butter, 1/4 teaspoon cream of tartar, 1/2 cup sugar for meringue

How to make it: 1. Heat oven to 350 degrees F. 2. Whisk sugar, cornstarch, salt and water in a saucepan and cook until thick. 3. Temper the yolks with some hot mix, whisk them in and cook 2 minutes, then stir in lemon juice, zest and butter. 4. Pour into the crust. 5. Beat whites with cream of tartar, slowly add sugar to stiff peaks, spread over the hot filling to the edges and bake 12 to 15 minutes until golden.

Thanksgiving Pies Ranked No. 11: Butterscotch Pie

Butterscotch pie was a diner and church supper star long before pumpkin spice took over. It ranks No. 11 on our Thanksgiving pies ranked list only because fewer families bake it now. Cook the brown sugar and butter until bubbly and fragrant for the richest taste. Love that flavor? Try our other butterscotch desserts and see who asks for seconds.

You will need: 1 baked 9-inch pie crust, 1 cup packed dark brown sugar, 4 tablespoons butter, 1/4 cup cornstarch, 1/4 teaspoon salt, 2 1/2 cups milk, 4 large egg yolks, 1 1/2 teaspoons vanilla extract, 1 cup whipped cream for topping

How to make it: 1. Melt butter and brown sugar in a saucepan and cook 3 minutes until bubbly. 2. Whisk cornstarch and salt into the milk, then slowly whisk into the pan. 3. Cook until thick, temper the yolks with a little hot mix, then whisk them in and cook 2 minutes more. 4. Stir in vanilla and pour into the crust. 5. Chill 4 hours and top with whipped cream.

No. 12 Coconut Cream Pie

Coconut cream pie feels like a diner classic dressed up for the holidays. On our Thanksgiving pies ranked countdown it sits at No. 12, loved by coconut fans and skipped by everyone else. Toast the coconut in a dry skillet, stirring often, since it browns fast. Would you serve it beside a classic coconut cake for a coconut lover?

You will need: 1 baked 9-inch pie crust, 2/3 cup sugar, 1/4 cup cornstarch, 1/4 teaspoon salt, 1 can (13.5 ounces) coconut milk, 1 cup milk, 4 large egg yolks, 1 cup sweetened shredded coconut, 1 teaspoon vanilla extract, 1 1/2 cups whipped cream, 1/2 cup toasted coconut

How to make it: 1. Whisk sugar, cornstarch and salt in a saucepan, then whisk in coconut milk, milk and yolks. 2. Cook over medium heat, whisking, until thick and bubbling for 1 minute. 3. Stir in shredded coconut and vanilla and pour into the crust. 4. Press plastic wrap on the surface and chill 4 hours. 5. Top with whipped cream and toasted coconut.

Thanksgiving Pies Ranked No. 13: Mock Apple Pie

Mock apple pie is pure Depression-era kitchen magic. Buttery crackers soaked in a lemony, cinnamon sugar syrup bake into a filling that tastes surprisingly close to apple pie, with no apples at all. It ranks No. 13 on our list because it is more of a fun conversation than a true favorite. Do not tell guests what is inside until after the first bite. Want more frugal classics? Browse these Depression-era recipes.

You will need: 2 pie crusts, 36 round buttery crackers broken into pieces, 2 cups water, 2 cups sugar, 2 teaspoons cream of tartar, 2 tablespoons lemon juice, zest of 1 lemon, 2 tablespoons butter, 1/2 teaspoon cinnamon

How to make it: 1. Heat oven to 425 degrees F and fit one crust into a 9-inch pie plate. 2. Boil water, sugar and cream of tartar for 15 minutes, then stir in lemon juice and zest and cool. 3. Scatter crackers in the crust, pour the syrup over, dot with butter and sprinkle with cinnamon. 4. Top with the second crust and cut vents. 5. Bake 30 to 35 minutes until golden and cool completely.

No. 14 Shoofly Pie

Shoofly pie comes from Pennsylvania Dutch country, where cooks stretched pantry staples into something sweet and sticky. A gooey molasses layer sits under a cake-like crumb topping, and every bite tastes like gingerbread meets toffee. It lands at No. 14 because molasses is a strong flavor not everyone grew up with. Use regular unsulphured molasses, not blackstrap. Pair a slice with hot coffee and more Amish recipes families share.

You will need: 1 unbaked 9-inch pie crust, 1 cup flour, 2/3 cup packed brown sugar, 1/4 cup cold butter, 1 cup unsulphured molasses, 3/4 cup boiling water, 1 teaspoon baking soda, 1 large egg beaten, 1/4 teaspoon salt

How to make it: 1. Heat oven to 375 degrees F. 2. Rub flour, brown sugar and butter into crumbs and set aside. 3. Stir baking soda into boiling water, then whisk in molasses, egg and salt. 4. Pour into the crust and scatter crumbs evenly on top. 5. Bake 10 minutes, lower to 350 degrees F and bake 30 minutes more until set, then cool.